I was just curious on who has done this. I'm brewing a Red Rye Ale soon with about 28% rye and am going to give it a shot to see if it helps me avoid a stuck sparge. I could also be cool with a tiny bump in efficiency if it happens. We'll see.

For those of you who have did you go by the 2% water to grain ratio or did you just wet it down a bit?

I always condition my malt, but I dont have access to rye in my country so I use it primary for easier lautering.

Conditioning also improves extraction of maltose, glucose and maltotriose, reducing the leaching of harsh-tasting tannins from husks into the wort... on the other side, dry milling reduces protein content but increases ferulic acid.
There are positive and negative sides of both methods, and you have to choose by your own which suits best for you.